Hot pepper & tomato jam
1 Serving
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | Ripe tomatoes | |
| 1½ | teaspoon | Grated lemon rind |
| ¼ | cup | Lemon juice |
| 2 | Chopped hot peppers; OR | |
| 2 | teaspoons | Tabasco sauce |
| 6 | cups | Sugar |
| 1 | Fruit pectin | |
Directions
Peel and chop tomatoes. Bring to boil and simmer 10 minutes. Measure 3 cu ps into sauce pan. Add pepper, rind, juice, sugar and mix well.
Over high heat, bring to rolling boil, boiling hard, stir for 5 minutes. Remove fro m heat and at once stir in pectin. Skim with metal spoon. To prevent floating, stir and skim for 5 minutes. Ladle into ½ pint jar and seal.
9 glasses. (If you like, more peppers may be added.) NOTES : Among other uses, this is yummy poured over room temp non fat PHI LLY type cheese, the whole works spread on non fat crackers.
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